| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 1 | Servings | |
INGREDIENTS
| 2 | Envelopes dry yeast | |
| 1/3 | c | Wheat germ |
| 1/4 | c | Sugar |
| 1 | tb | Salt (up to) |
| 7 | c | Flour |
| 1 | cn | (small) evaporated milk |
| 1/4 | c | Oil |
| 2 | Eggs |
INSTRUCTIONS
Add enough water to milk to make 2 cups liquid. Heat liquid & oil a little warmer than lukewarm. In large mixing bowl mix first 4 ingredients & 3 cups flour. Add to this the heated milk & oil. Mix well. Add eggs, one at a time. Add enough flour to make firm dough. Turn out onto floured surface & knead until dough is supple (smooth & no longer sticky), adding a little flour as necessary. Put in greased bowl. Cover & let rise in warm place until double in bulk (about 45 mintues). Punch down & let rest while you grease 2 loaf pans. Form into 2 loaves & let rise again until double in bulk. Bake for 45 minutes at 350. Cover loosely with foil the last 20 minutes of baking time to insure a nice, even brown. For a soft crust, brush lightly with melted butter when bread is done. JOSEPHINE KELLY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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